After my successful experiment with Butter Naan, I wanted to try out making it the healthier way using whole wheat flour on the stove top as I felt it would be a faster way to make these yummy naans. So, When I read this post at Creative Saga, I knew what I wanted to make. I used methi and garlic as I happened to have fresh methi leaves on hand and S loves garlic in his rotis. I deliberately omitted Alu as in the original recipe to avoid too many carbs for that day! These turned out very nice, fluffy and soft. I found making naans over the stove top like parathas is much easier than making these in the oven. I am not sure if I could call these naans, though. To me they looked and tasted more like parathas! Whichever way we call them, I am sure these will appear frequently on our dinner table.

In a small bowl, add 1 cup of warm water and 1 tsp of sugar, 1 tsp salt and 2 tsp of yeast and let it froth up. Give it a generous 7-10 min.

Meanwhile in a mixing bowl, add 2 cups of whole wheat flour and 1/2 cup of Maida. Add the chopped methi leaves and garlic and rest of the masala. Mix well. Add the yeast mixture after it is ready.

Make a stiff dough adding as much water as possible and a little oil. Knead well and let the dough rise in a well oiled bowl, covered and set in a warm place. I put it in the oven with the light on for about 2 hrs.

When ready to make the naans, make equal portions of the dough and roll them out as thin circles and cook them on a hot tawa/pan. Spray oil as needed. Cook on both sides and serve them hot with a gravy curry.